The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

salad, to serve

Method

Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.

Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.

Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

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Comments, questions and tips

Comments (58)

rachel_k14th Jun, 2016

3.75

Quite nice, had it for dinner last night and will have the rest for lunch today. Made a few adaptations: couldn't find ricotta in my local Sainsburys so used cream cheese instead, and also couldn't get fresh basil so used 1tsp dried. Added garlic and pesto as recommended in the comments.

I made a version of this tonight, and it was delicious! I used a lot of spinach and added a red bell pepper. Instead of the ricotta, I used 1 cup feta and 1/2 cup fresh grated parmesan. I seasoned the eggs with just salt and pepper. The dish was plenty flavorful. I didn't have fresh basil, so I sprinkled some basil flakes throughout the dish right before putting it in the oven. And like several other comments, I removed the seeds from the tomatoes. That was a great tip! The tomatoes weren't soggy at all.

I too think that it's good but needs a bit of a kick as it wasn't as flavourful as i thought it would be. A bit too eggy perhaps, so next time will add some nutmeg to the spinach, add more onion, and whilst i liked the ricotta, i might add some pesto to it. The feta and sundried tomatoes combination sounds good too!

Made this tonight as it looked yummy! It tasted fab but I changed a few things. I added chorizo and used mozzarella instead of ricotta. I also used a lot of seasoning for the egg but it still didn't overpower the dish!

A lovely recipe and very easy to make. I read the previous comments and took on board everything said, therefore I swapped ricotta for feta (as that's all I had), roasted the toms, cooked in chili oil to add a little heat, wilted the spinach in a pan then placed in the bottom of the dish, I also added mushrooms. It was very tasty and I shall definitely be cooking this again. Thank you :-)

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